Chop everything up very fine, mix, and add some extra virgin olive oil, salt, and pepper.

Angelina says you need to taste everything. "That's kind of the trick with this whole cooking thing."

Next up, verde sauce. Angelina says, "This is really simple sauce.You just roast some peppers, whatever you've got on hand. You just blister it on the grill and then peel that skin off and puree it with some cilantro or whatever green herbs you have on hand."

Next, take the verde sauce and mix it into some ground pork. "And you can see it turns the sausage green," says Angela.

Brown the sausage. Add shallots, rutabaga, potato, and kale. Saute until potatoes are brown, cook an egg, and you're ready to go.

"So we'll finish it with chimi sauce, and then a little Gastrique, which is just a vinegar and sugar sauce. It sounds complicated. It's really not."

Garnish and there you have it - a feast that lets us all feel a little Irish.

Something you may not know about St. Patrick's Day: Even though we get pinched for not wearing green, the original color associated the St. Patrick was blue.